In a stand mixer bowl, combine self-rising flour and cold water. Knead using the dough hook for about 2 minutes until soft and slightly elastic. Form the dough into a ball and wrap in plastic wrap, then refrigerate for at least 30 minutes.

Roll chilled dough on a floured surface to a 1/2-inch thick rectangle. Grate 4 tablespoons of frozen butter evenly onto the dough's surface, leaving a 1/2-inch edge. Cover with floured plastic wrap and gently press butter into the dough. Remove the plastic wrap.

Fold the dough into thirds (tri-fold), roll into a rectangle again, and repeat the tri-fold process. Roll to about 1-inch thickness. Wrap in plastic wrap and refrigerate for another 30 minutes.

Repeat rolling, folding, and grating 3 tablespoons of frozen butter onto the dough. Cover with floured plastic wrap and press butter into the dough again. Perform another tri-fold and continue pressing the layers together. Roll and fold the dough a few more times, ending with it folded in half.